食品工业科技2013，Vol.34Issue(3)：188-191,4.
基于统计学方法的酱油二次沉淀形成的初步研究
Preliminary study on secondary sediment formation of soy sauces based on statistics methods
摘要
Abstract
The correlation between pH, contents of total sugar, reducing sugar, NaCI, total nitrogen, amino acid nitrogen,salt-free solid and secondary sediment formation of 25 commercial soy sauces was studied using pearson correlation analysis. Meanwhile, the effects of fermentation methods, types ( light/dark), main raw materials,quality grades and origins on secondary sediment formation of soy sauces were analyzed using T test method.Results demonstrated that the secondary sediment formation and contents of total sugar,total nitrogen and salt-free solid of soy sauces had a significantly positive correlation, and no statistically correlation between secondary sediment formation and pH, contents of reducing sugar, NaCI, amino acid nitrogen of soy sauces. Furthermore,results showed that there were significant effects of fermentation methods,main raw materials,quality grades,origins on secondary sediment formation of soy sauces,and no significant effect of types on secondary sediment formation of soy sauces.关键词
酱油/理化指标/二次沉淀/相关性Key words
soy sauce/physiochemical indices/secondary sediment/correlation分类
轻工纺织引用本文复制引用
高献礼,闫爽,陈燕斌,陆健..基于统计学方法的酱油二次沉淀形成的初步研究[J].食品工业科技,2013,34(3):188-191,4.基金项目
江南大学2011年校自主科研计划项目(JUSRP111 A26) （JUSRP111 A26）
江南大学工业生物技术教育部重点实验室开放课题(KLIBKF201108) （KLIBKF201108）
江苏高校优势学科建设工程资助项目. （）
